Our Review

At Athena you'll find old-world fare like loukaniko (homemade sausage), dolmades, lamb with artichokes in lemon sauce, and galaktobouriko, a faintly lemon-flavored custard that floats beneath several flaky layers of honey-soaked phyllo dough. The bright interior is spacious and colorful, but the big draw is the lovely two-level outdoor garden, open spring to fall. Still, thats not what keeps at least one customer coming. A 45-year-old whos been dining here weekly since 1996, when the Tsoukalas family opened Athena, says, They make you feel comfortable, and thats not true of all these Greek restaurants.